Farro is a nutritious ancient grain that provides more protein and fiber than traditional risotto. Mushrooms add savory umami flavor. This makes a great plant-based main dish or side.
For optimal digestion and bioavailability of nutrients, sprout your farro in advance of cooking (see below).
Why sprout your grains?
You may have read that sprouted grains are better for you, but why?
All the nutrition a plant requires to begin its life is stored inside its seeds. Mother Nature packs protein, starch, fat, and enzymes into a protective case to give seeds their best shot at survival.
When a grain sprouts, those enzymes activate and begin to turn the seed’s stored nutrients into more usable forms.
And the same process that makes that stored nutrition easier for the seed to use also makes it easier for people to use. Sprouted whole grains are more nutritious and easier to digest. And they taste better, too!
How?
Rinse your grains well then cover in plenty of water (at least a couple of inches on top).
Adding a splash of apple cider vinegar and / or a pinch of salt helps to break down the phytic acid (known as an ‘anti nutrient’ - because it makes grains harder to digest and decreases the bioavailability of many nutrients).
Wait 8-24 hours (grains with tougher husks such as rice and farro will take longer than softer beans etc.) - then go ahead and prepare them as you would usually.
Note - cooking time may be slightly reduced since the grains are pre-softened.
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